Halloween Macarons 1

 

For the macarons shells, please refer to this recipe

For approximately 30 macarons

Ingredients

  • 121g eggs

  • 120g caster sugar

  • 10g maple syrup

  • 172g pumpkin puree

  • 5g of pumpkin spices

  • 188g slightly salted butter

  • 50g almond flour

Steps

  1. Make your own pumpkin puree

  2. Mix in a bowl the eggs, sugar, pumpkin, maple syrup and spices

  3. Bring the mixture to 83/84°C using bain-marie technique and keep stirring

  4. When the mix is about (60°C) add the butter

  5. Stir until you get an homogenous mixture

  6. Add the almond and stir until the mixture is homogenous

  7. Blend with a hand bendler for 10min

  8. Pour the cream in a recipient

  9. Put a clear film over the surface of the filling and keep in the fridge overnight before using

Tips

  • Keep stirring and keep an eye on step 4. This is the key secret for the success of this filling

  • You can do half butternut and half pumpkin puree

  • Come to Mauderne's cooking classes to learn the tips and secrets about this special Halloween filling for macarons

Chef Maud

Hello! I’m Maud. In April 2018. I founded Mauderne Baking School. I’m a French food lover with a special and unique affection to pastry. I’m dedicated about sharing my passion for pastry. “I want to make pastry and cooking classes accessible to everyone even with no past experience.”

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Raspberry and Cream Macarons

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Passionate Macarons